Description
This Taco Spaghetti is a fun fusion of two favorite dishes: tacos and spaghetti! With flavorful ground beef, taco seasoning, and melted cheddar cheese, it’s a one-pan meal that’s perfect for busy weeknights. It’s easy to make, hearty, and topped with fresh cilantro for that final burst of flavor!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/4 cup yellow onions, chopped
- 1/4 cup taco seasoning (or 1 packet)
- 1 (10 oz) can Rotel tomatoes (do not drain)
- 8 oz spaghetti noodles (uncooked)
- 3 cups water
- 4 oz cheddar cheese, shredded
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and chopped onions, cooking until the beef is browned and the onions are softened.
- Stir in the taco seasoning and Rotel tomatoes (with juices). Mix well.
- Add the uncooked spaghetti noodles to the skillet, then pour in 3 cups of water. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 12-15 minutes, or until the spaghetti is cooked and the liquid is mostly absorbed.
- Stir in the shredded cheddar cheese until melted and well combined.
- Remove from heat, garnish with chopped cilantro, and serve hot.
Notes
- For extra flavor, you can add a squeeze of lime or some diced avocado on top before serving.
- If you like your taco spaghetti spicier, add a few sliced jalapeños or a dash of hot sauce while cooking.
- You can use ground turkey or chicken as a leaner alternative to ground beef.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (based on 5 servings)
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25mg
- Cholesterol: 50mg